찌개

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Korean[edit]

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Etymology[edit]

From 찌— (jji-, “to steam”) + (-gae, suffix denoting something small associated with an action). Compare 노리개 (norigae), 지우개 (jiugae).

Pronunciation[edit]

  • IPA(key)[t͡ɕ͈iɡɛ̝]
  • Phonetic Hangul[]
Revised Romanization? jjigae
Revised Romanization (translit.)? jjigae
McCune–Reischauer? tchigae
Yale Romanization? ccikay

Noun[edit]

찌개 (jjigae)

  1. jjigae, a Korean dish similar to a stew, typically consisting of vegetables and meat or seafood boiled in water seasoned with soy sauce and gochujang or doenjang.

Alternative forms[edit]

  • 찌게 (jjige) (misspelling)

Related terms[edit]

See also[edit]